TIRAMISU TART

This is a perfect dessert for Valentine’s Day, not only for the flavors and whimsical look, but – I won’t lie to you – because it is a labor of love to put it together… The recipe comes from Savour, the Australian online cooking school run by the amazing Kirsten Tibbals. I cannot share the recipe in all its many details, as it is copyrighted. One must join the site to have access to, but I can share just the list of ingredients, and include a link to the mousse I’ve used, which is not the same from Savour. I wanted something a little less rich than the original version, which was a pâté à bomb-based mousse, the most indulgent of all.


OVERVIEW OF THE RECIPE

It all starts with a chocolate-sable base, which is rolled as thin as you can, and baked in a rectangular tart pan. I used a perforated frame for that. You can also do it in a round format, using a normal tart pan with removable bottom.

Ingredients for chocolate sable base
120g unsalted butter
80g powdered sugar
1g salt
1g Vanilla Bean Paste
50g whole eggs
20g almond meal
175g plain (all-purpose) flour
30g Cocoa Powder

The ingredients are used to make a dough, rolled very thin and baked in a 290 x 90mm
(11 x 4.3 in) rectangular tart pan.

Tiramisu normally uses store-bought lady fingers, but in Kirsten’s version we go the extra mile and make our own, which is quite a fun little project. As you can see from the composite above, the lady finger batter is piped, baked and then the resulting layer is cut to fit exactly over the coffee-chocolate mousse spread in the bottom of the tart. I used THIS RECIPE for the mousse, adding 1 tsp of espresso powder to the heavy cream before incorporating into the chocolate.

Ingredients for the lady-finger sponge:
85g egg whites, room temperature
30g egg yolk
30g granulated sugar
1g salt
5g Vanilla Bean Paste
35g cornstarch
35g all-purpose flour
sugar, for sprinkling

After baking, the sponge is soaked with a coffee-Marsala syrup.

Once the sponge is placed on top, the mascarpone cream is gently spread on top, and the whole thing goes into the fridge for a little while. The last step is piping additional cream on top using either a grass tip like Kirsten does in the tutorial, or a regular round opening tip (which is what I did). A shower of cocoa powder closes the deal.

Ingredients for the mascarpone cream:
8g gold gelatine sheets
700g mascarpone cheese
220g granulated sugar
10g Vanilla Bean Paste
300g fresh cream 35% fat
70g Marsala wine (I omitted)
Cocoa Powder, for dusting

I made some decorations with tempered chocolate to add to the top. Would love to repeat this tart using the grass tip as demonstrated in the tutorial, because the look that gives is simply stunning! But I only had very small grass icing tips that are used for cookies, and that did not work at all for the top of the tart. Obviously, that gave me the opportunity to order the correct tip. Are you surprised? 😉

I should also mention that all the ingredients are enough for TWO tarts, so I halved the lady finger and the mascarpone cream amounts. I made the full recipe for the tart base because I am not very good at rolling the dough and feel better if I have more to work with. Leftovers make great little cookies.

The tart is perfect for entertaining because it is actually better made the day before. Leftovers were still quite delicious a couple of days later, much to our delight!

ONE YEAR AGO: Joy Cookie Club: Valentine’s Day

TWO YEARS AGO: Uttapam, White Lentil and Rice Flatbread

THREE YEARS AGO: Valentine’s Day Sweetheart Cookies

FOUR YEARS AGO: Fesenjan, Fast-Food Style

FIVE YEARS AGO: Lavender Macarons with White Chocolate Ganache

SIX YEARS AGO: Raspberry Chocolate Truffles

SEVEN YEARS AGO: Red Velvet Cupcakes

EIGHT YEARS AGO: Happy Valentine’s Day!

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ELEVEN YEARS AGO:  Sophie Grigson’s Parmesan Cake

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5 thoughts on “TIRAMISU TART

  1. Ok, adding this to my “must bake” list! Along with ordering the grass tip. I am a Tiramisu fan.

    Funny you mentioned SAVOUR. I was going to ask you if you had heard of Kristen’s site. I joined when Matt went on leave.

    Nice you included a less rich mousse recipe. With the marscapone, I am such that I will prefer it…not that I am decadent averse.

    Making my own ladyfingers will be a new experience. It will be a good thing to master because I don’t often see them at my local grocery stores these days.

    Is there a brand for your rectangular perforated tart pan? I think it is a nice shape to use for tiramisu. Did you use it too for quiches? Trying to justify buying yet another style pan, lol.

    Happy Valentines Day to you, Phil, and the Doggie Loveables

    Liked by 1 person

    • I ve been a member of Savour for years, love it! unfortunately since the pandemics the type of elaborate desserts they share are not feasible for me to make, but I still watch the techniques and combination of flavors. She is amazing.

      the link to the tart frame I used is in the text of the blog post – I get frustrated because for some reason the links are not very visible – I need to investigate how to change that. But I never seem to have the right frame of mind to sit down to do it… You can use for quiches – it takes a little getting used to because there is no bottom but I like the way it performs during baking

      Like

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